Description

Christmas Lasagna Dessert is the ultimate festive treat that combines the delightful flavors of peppermint and white chocolate in a stunning layered design. This no-bake dessert is perfect for holiday gatherings, impressing guests with its creamy texture and vibrant presentation. Each bite brings a burst of holiday cheer, making it a beloved choice for both kids and adults. Easy to prepare and visually appealing, this dessert is sure to be the centerpiece of your holiday celebrations.

Ingredients

Scale

1 package (17.5 ounces sugar cookie mix)
½ cup 1 stick butter, softened but not melted
2 Tablespoons flour
1 large egg
⅓ cup Andes Peppermint Crunch or crushed peppermints
Red food coloring
1 box (8 ounce cream cheese)
1 cup powdered sugar
1 cup heavy whipping cream
2 boxes (3.3 ounces instant white chocolate pudding mix)
3 cups cold milk
½ cup white chocolate chips (melted)
Green food coloring
2 cups cool whip
¼ cup Andes Peppermint Crunch or crushed peppermints
¼ cup mint chips

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Instructions

Step 1: Prepare the Cookie Base: Preheat the oven according to the sugar cookie mix package instructions. In a mixing bowl, combine sugar cookie mix, softened butter, flour, and egg until well blended. Add red food coloring until you achieve your desired shade. Fold in ⅓ cup of Andes Peppermint Crunch or crushed peppermints. Spread the mixture evenly into a greased 9×13 inch baking dish. Bake as directed on the package until golden brown. Let it cool completely.
Step 2: Create the Cream Layer: In a mixing bowl, beat together cream cheese and powdered sugar until smooth. In another bowl, whip heavy cream until soft peaks form. Gently fold whipped cream into the cream cheese mixture until combined. Spread this mixture over the cooled cookie base in an even layer.
Step 3: Make the Pudding Layer: In a medium bowl, whisk together instant white chocolate pudding mix and cold milk until thickened. Pour the pudding over the cream layer, spreading it evenly.
Step 4: Finish with Toppings: Melt white chocolate chips and drizzle them over the pudding layer. Add green food coloring to Cool Whip until desired color is reached; then spread it over the pudding layer. Top with remaining Andes Peppermint Crunch or crushed peppermints and mint chips for added crunch. Refrigerate for at least 4 hours before serving to allow layers to set.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 piece (100g)
Calories: 350
Sugar: 24g
Sodium: 150mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg